Keith Keogh

A retired Florida native Keogh had a 25 year career with the Disney Corporation during which time he opened EPCOT Center and continued its development until moving to the Business Strategies and R&D Department for Disney Parks. Keogh left Disney and moved to San Francisco and the California Culinary Academy to take charge of COOK {NASDAQ} a publicly traded company with accredited post culinary schools, print, video training and television media divisions, before returning to Central Florida to take charge of Research and Development of Darden’s Red Lobster Division as Senior Vice President of Culinary & Beverage Excellence.

Keogh has held senior leadership positions with Levy Restaurants, Chicago and Paul Prudhomme Enterprises, New Orleans and Pinnacle Entertainment Las Vegas.

Keogh is known in the food industry for his leadership of the United States Culinary Olympic Team during which time his teams brought home three professional All-Around World Championship Titles and 5 top two finishes.

He is the past president of The American Culinary Federation and World Association of Chefs Societies, authored New Currents in American Cuisine, was granted an Honorary Doctorate by Johnson and Wales University for contribution to American Cuisine and was honored with a Star on San Francisco’s Chef’s Stars Walk of Fame in 2002

Keogh lives on his farm in Groveland, Florida where he and his wife Vicki live nearby their two daughters and 5 grandchildren.